Oven Roasted Vegetables Recipe – Cooking Classy

Oven cooked vegetable recipes

Roasted vegetables: this is certainly the best way to cook vegetables. When the handles add depth and delicious flavor, and end up with the perfect texture. This has been one of my favorite lunches lately, just a bowl of quinoa topped with roasted vegetables drizzled with lemon. Very well!

Roasted vegetables

Easy Roasted Vegetables Recipe

It’s always sad when the holidays are over and all the tempting treats are gone, but it’s always around this time my body starts craving more healthy food after all the indulgent food I’ve been eating. I guess it’s good that the holidays don’t last forever.

I love this recipe because it’s a great way to load a lot of fresh vegetables into a single meal.

These are perfect served with a whole grain or together with poultry, beef or fish. This is just one of those side dishes that go with anything.

Crazy enough not to start cooking vegetables in the oven until later in life. I had no idea what I was missing!

My kids don’t care much about vegetables, but when I roast them it’s much easier to get them to eat them. My daughter actually orders roasted Brussels sprouts all the time.

While this isn’t really a recipe, it’s more just a method to get started. Once you try roasted vegetables, you’ll be hooked for life. It makes healthy eating much more enjoyable!

Vegetables cut into cubes on a baking sheet before baking.

What ingredients do I need to roast vegetables?

The best thing about this recipe is that you can clean the fridge with other vegetables that you can have on hand, you can also use different seasonings depending on what you like. Here’s what I did this time:

  • vegetables – tomatoes, peppers, carrots, zucchini, broccoli, red onion, garlic
  • olive oil
  • salt and pepper
  • Italian seasoning
  • (optional) lemon

  • (optional)

Ingredients for roasted vegetables

How to roast vegetables in the oven

This method of cooking vegetables couldn’t be easier!

  • Chop vegetables: cut vegetables into pieces of the same size, place on a bordered baking sheet.
  • Mix with oil and seasoning: Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt and pepper and then mix.

How to make roasted vegetables on a baking sheet. Spread on baking

and roasting sheet:

  • Spread evenly so vegetables cook evenly and roast for 15
  • minutes. Add the tomatoes,

  • continue roasting: Remove from the oven, add the tomatoes and mix the mixture, spread even
  • more.

  • Roast 10 more minutes or until vegetables are tender.

Overheated image of roasted vegetables on a dark baking sheet.

You can roast almost any vegetable. Just use the same simple method: chopping (things like green beans and asparagus are simply left whole), drizzling with oil, seasoning, mixing, and roasting. Mix once or twice through cooking.

Just keep in mind that different vegetables take several amounts of time, so I usually like to grill vegetables with the same cooking time together (or give a head start to firmer root vegetables and then add others later).

How long do I roast vegetables?

Approximate cooking times you’re looking for for roasted vegetables (cut into 1-inch pieces. I use about 1 – 2 pounds) at 400 – 425 degrees (don’t forget to throw halfway):

  • Asparagus
  • – 20 minutes Bell

  • peppers
  • – 20 minutes

  • Broccoli
  • – 25 minutes

  • Brussels sprouts (cut in half) – 25
  • minutes

  • Butternut pumpkin
  • – 30 minutes

  • Cabbage (cut into 1-inch thick slices) – 30 minutes
  • Carrots (cut into 1-inch pieces or baby carrots)
  • – 30 minutes

  • Cauliflower
  • – 25 minutes

  • Corn (cobs left whole with shells
  • ) – 40 minutes

  • Green beans – 20
  • minutes Kale – 15 minutes (

  • does not need to be in a single layer
  • ) Onions – 35 minutes

  • Potatoes (reddish, red, yukon) – 45
  • minutes

  • Sweet potatoes – 30 minutes
  • Tomatoes (grape or cherry) – 15
  • minutes

  • Yellow pumpkin – 20 minutes Zucchini – 20 minutes

Roasted vegetables

Tips for roasting vegetables

  • Use a high heat. Usually, for roasted vegetables, the ideal range is 400 to 450 degrees. Always preheat the oven first.
  • Use a dark baking sheet if you have one. This dark coating encourages browning. I hate them for baking, but they’re great for vegetables.
  • Extend even and try not to crowd.
  • Season. They really are great with salt alone, but for more flavor, try garlic, curry powder, fresh or dried herbs, cheese, vinegars, citrus fruits, sesame oil, honey, taco seasoning, bacon, mustard, pesto, etc. Keep in mind things like honey and cheese that you’ll want to add closer to the end so it doesn’t burn.
  • Don’t forget to throw halfway. The edges of the baking sheet cook hotter than the center, and if you do not strip they can brown too much at the bottom.

Roasted vegetables served over quinoa with lemon in two serving bowls.

More roasted vegetable recipes you’ll love: Roasted potatoes

with Parmesan Pumpkin and tomatoes Roasted pumpkin

  • and tomatoes Roasted pumpkin Roasted
  • Brussels sprouts
  • Roasted carrots with

honey Roasted vegetables

What to serve with roasted vegetables?

Salmon with garlic Lemon butter sauce

  • Slow cooker Grill-style
  • chicken chicken sauce

  • Grilled chicken sauce Parmigiana chicken
  • with garlic Herb
  • butter

  • sauce
Canzaciti.com Culinary specialist with more than 10 years of experience in the restaurant industry.

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